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Teriyaki Baked Tofu Bowl with 5-Minute Polenta

Servings 1
Author Emily @ Zen & Spice

Ingredients

  • 8 oz extra firm tofu diced small
  • 2 Tbsp olive oil
  • 1 cup shredded carrots
  • 1 yellow bell pepper sliced
  • 1 cup bok choy chopped
  • 2 cups low-sodium chicken broth
  • 1/2 cup yellow cornmeal
  • 2-3 Tbsp of your favorite Teriyaki sauce
  • sesame seeds for garnish

Instructions

  1. Preheat your oven to 400 degrees F.
  2. Toss the tofu in 1 Tbsp of the olive oil. Place on a baking sheet and bake for 25 minutes, flipping halfway through until the tofu is lightly browned.
  3. Meanwhile, in a large skillet, heat the other 1 Tbsp olive oil and add the carrots, bell pepper, and bok choy. Saute until the veggies are soft, season with salt and pepper, and set aside.
  4. In a small sauce pan, bring the chicken broth to a boil. Remove from the heat, and slowly whisk in the cornmeal until it thickens. Pour into a serving bowl.
  5. Once the tofu is done cooking, toss in the Teriyaki sauce.
  6. Top the polenta with the tofu, veggies, and a sprinkling of sesame seeds.